Grain-Free Cinnamon Rolls

I’ve been in quite the cooking rut this past month. Not really sure why…just where I am in life, I suppose. However, my desire to create a grain-free cinnamon roll took over this week.

Sticky buns/cinnamon rolls were a staple for Christmas breakfast when I was growing up. Since going grain-free, I haven’t been able to come up with a good alternative that met my expectations. I was so pleased with the way these turned out. I didn’t come up with a frosting for them, but I know there are lots of frosting recipes (including dairy-free ones) out there. I personally thought these were divine, even without any frosting. Try drizzling a bit of pure maple syrup on top to add a little hint of syrupy sweetness!

Preheat oven to 350 degrees, grease a 9×13 pan with coconut oil and combine the dry ingredients in a large bowl. In a separate bowl, whisk together the eggs, and apple cider vinegar. Stir into dry ingredients, then add 1/4 cup coconut oil and stir until combined.

Place a large piece of parchment paper on your counter. Sprinkle it with almond flour and dump the dough onto it. Sprinkle the top of the dough with a bit more almond flour. Place another sheet of parchment paper on top and gently roll out until the dough is about a 1/4″ (maybe a bit more) thick (Note: if your dough is sticking, you can refrigerate it for 20-30 minutes):

In a small bowl, mix together the cinnamon mixture ingredients. Using a pastry brush, brush the mixture on the flattened dough:

*Very* carefully, use the parchment paper to roll up the cinnamon rolls, going very slowly and making sure the dough comes away from the parchment paper as it rolls. Once it is all rolled, use a piece of dental floss to cut into slices, then place in the greased pan, leaving a little space between each one. Bake for 20-25 minutes, until beginning to crisp on the outside. Let cool for a few minutes before enjoying!